Crunchy Chocolate Sauce

No matter what time of year, ice cream toppings are a specialty. Especially when it’s hot in the summer, the coolness of ice cream is a hit. Add some homemade crunchy chocolate sauce as a topping, and you’re all set. This sauce pours well when it’s warm and then hardens as it sits on the ice cream.

After it’s made, you’ll need to store it in the refrigerator and then heat to re-serve. It will keep for months in a sealed container and refrigerated.

I got this recipe from my friend Katie who brought it to an outdoor ice cream and movie party a few weeks ago. She got the original recipe comes from Taste of Home. Find more great recipes at www.tasteofhome.com!

Crunchy Chocolate Sauce
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: ½ cup
 
A chocolate sauce that's easy to make and serve on ice cream. Try dipping cones into the sauce as well!
Ingredients
  • 1 cup chopped walnuts or pecans
  • ½ cup butter (do not substitute)
  • 1 cup (6 oz.) semi-sweet chocolate chips
Instructions
  1. In a skillet, saute nuts in butter until golden brown
  2. Remove from heat
  3. Stir in chocolate chips
  4. Stir until melted
  5. Serve warm over ice cream
  6. Sauce will harden
  7. Store in refrigerator
  8. Reheat to serve

chocolate sauce

Homemade Baked Custard

custard

My mother fixed this dish for me when I had impacted wisdom teeth removed. My cheeks were so swollen that it was impossible to chew anything. Sipping Jello or other beverages got old after a while. So she made this custard. It slid right down and provided protein and nourishment.

It’s a simple recipe and can be ready in less than an hour.

You’ll need milk, eggs, salt, vanilla flavoring, nutmeg and sugar. If you’re not a fan of nutmeg, then don’t use it. Do remember that less is more. A little brown sugar sprinkled on the top helps add appeal as well as taste to this custard. The recipe came from my mother’s sister, my aunt Della. Who knows where Aunt Della got the recipe, but I suppose she copied it from her mother when she got married at the age of eighteen in 1931.

custard

a sprinkle of nutmeg on the top

The next time you’re trying to decide what to fix a for a child who is recovering from being sick and still doesn’t want to eat, pull out this recipe. Use it for an elderly parent who just pushes food around on his plate. Fix it for yourself when you want a quick and easy pick-me-up snack or dessert.

Homemade Baked Custard
Author: 
Recipe type: Miscellaneous
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Rich in protein, this custard is an easy fix for someone who needs nourishment but finds it hard to chew. It can be served as a dessert or as a snack.
Ingredients
  • 2 cups sweet milk
  • 5 eggs
  • ½ cup+ sugar (the actual recipe calls for 1¼ cups sugar but you can add brown sugar on top)
  • 1 tsp. vanilla
  • ½ tsp. salt
  • brown sugar to garnish
  • nutmeg for garnish
Instructions
  1. Mix ingredients together
  2. Place into a glass baking dish
  3. Bake at 325 for 40 minutes or until set
  4. Garnish with nutmeg and brown sugar as desired

baked custard

Easy Cake Balls

cake balls

There are a blue zillion recipes out there for cake pops or cake balls. On a snowy morning I had three kids in my  house (none of them my own.)  We needed something to do that was fun and easy. So we made cake balls.

You will need a cake mix (baked according to directions) and approximately 4 ounces of softened cream cheese. There are a lot of recipes out there that have you use a cake mix, but you change the amount of eggs and use butter instead of oil or use milk instead of water. I have no doubt those recipes are good, but this one is easy, simple, and good.

cake balls

The confetti cake partially crumbled in the yellow bowl.

For the chocolate topping, I used dark chocolate with 70% cocoa solids. The brand I used was something that one of Dave’s customers gave us for the holidays. I was storing it in my freezer for such a time as this. After a lot of research, I learned that the chocolate used for dipping should be 70% cocoa solid, and back  in the recesses of my mind I remembered stashing some chocolate in the freezer. Viola! I was one happy camper to find Lindt Excellence Smooth Dark chocolate in my freezer – made in New Hampshire by a Swiss company. It was perfect. When we ran out of the dark chocolate, we used a bar of lighter chocolate with 70% cocoa solids. [Thanks you, customers of Dave!].

cake balls

The kids and I had a lot of fun mixing the cream cheese into the crumbled cake crumbs by hand (after washing our hands, of course). When you send your kids to the bathroom to wash their hands, have them sing Row, row, row your boat all the way through while washing; then smell their  hands when they come to the kitchen – guaranteed to bring you clean hands for handling food. After all hands had been checked for the fragrance of soap, we rolled the dough into balls and put them on a tray in the freezer for about an hour.

In the meantime, I melted the chocolate at 50% in the microwave, stirring every once in a while. I saved some for last – and when the chocolate was melted, I added the remaining pieces to the hot stuff and stirred until it was completely melted.

cake balls

We tried solid toothpicks but found that craft sticks worked better. Because I had to melt the second batch of chocolate, the remaining cake balls became soft and the sticks pushed the balls apart.

Lesson learned: dip the cake balls in chocolate immediately when removed from the freezer so the balls stay intact in one piece.

It was a fun day. You can store the cake balls in the freezer or at room temperature. Your cake balls might not be as delicate and pristine as they would if you do it all yourself, but you’ll miss out on making memories with your kids.

cake balls

Easy Cake Balls
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
An easy way to dress up a normal cake that is fun for kids to help make and fun to eat! All you need is a cake mix, some cream cheese, chocolate and candy sprinkles.
Ingredients
  • 1 cake mix with listed ingredients - your choice of flabor
  • 4 oz. cream cheese - room temperature
  • Chocolate with 70% cocoa
  • Candy sprinkles
Instructions
  1. Mix and bake cake mix according to directions.
  2. While cake is still warm, crumble into pieces.
  3. Mix in cream cheese until mixtue can be formed into balls
  4. Roll into small balls
  5. Place on tray and put in freezer for at least an hour
  6. Break chocolate into small pieces
  7. Melt ¾ of the chocolate in microwave at 50% in 15-30 second increments, stirring occasionally
  8. When chocolate is melted, add remaining chocoalte pieces and stir until completely melted
  9. Remove cake balls from the freezer and dip into the chocolate
  10. Add candy sprinkles as desired
  11. Store covered at room temperature or place in freezer for use at a later time

pinterest cake balls

Pecan Bars

pecan bars

Ever since I first tried these pecan bars over twenty-five years ago, I’ve loved this recipe. I got the recipe from my friend Lynn, who told me it came from Southern Living. It’s been so many years ago that she has no idea who the author was for this recipe.

Truth be told, I only allow myself to eat pecan bars about once a year – but it’s worth the wait.

There’s a little bit of preparation time to make the crust, but you can mix up the filling while the crust is baking.

pecan bars

This is the crust pre-baking.

pecan bars

Working on the sauce!

After your crust is baked, you add the filling, then bake some more. These pecan bars can be served in small squares as a dainty dessert for a special event, or in larger squares for a regular dessert.

Either way, you’ll be glad you took the time to whip this up and pop it into the oven!

pecan bars

Pecan Bars
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Pecan and sweet tooth lovers will enjoy this dessert. You can decrease the sugar if you'd like and it will still be tasty.
Ingredients
  • 2 cups flour
  • ½ cup sugar
  • ⅛ tsp salt
  • ¾ cup butter or margarine, cut up
  • 1 cup brown sugar
  • 1 cup light corn syrup
  • ½ cup butter or marg.
  • 4 large eggs, lightly beaten
  • 2 ½ cups finely chopped pecans
  • 1 tsp vanilla extract
Instructions
  1. CRUST:
  2. Combine flour, sugar, and salt in large bowl
  3. Cut in ¾ cup butter until mixture resembles fine crumbs.
  4. Press firmly into greased 13x9 pan.
  5. Bake at 350° for 17 to 20 minutes or until lightly browned.
  6. FILLING:
  7. Combine brown sugar, corn syrup, and ½ cup butter in a saucepan
  8. Bring to a boil over medium heat, stirring gently.
  9. Remove from heat.
  10. Stir ¼ of hot mixture into beaten eggs
  11. Add to remaining hot mixture.
  12. Stir in pecans and vanilla.
  13. Pour filling over crust.
  14. Bake at 350° for 34-35 minutes or until set.

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pinterest pecan bars